The Tea-Based Smoothie Project: Easy Green Smoothie For Busy Mornings
Lately, I've been into experimenting with teas and herbal infusions as smoothie bases. As much fun as all of this kitchen witchery is, sharing the findings makes it even more so. Each week, I'll post a new recipe based on the results of my kitchen playtime.
I'll kick this series off the same way I kick off most morning: with an easy green smoothie. The ingredient list is short and so are the list of excuses not to make it. With just a little prep the night before, this smoothie helps fuel me through the morning without taking up lots of time.
While I'm boling water for bedtime teea at night, I chop up some fresh ginger and add it to a tea steeper bottle. When I add the boiling water, I leave a little room at the top. I juice one lemon and add it to the tea steeper bottle, then leave the concotion in the refrigerator overnight. I use a Topoko tea steeper and a Cusinart citrus jucier. I'm sure you could find workarounds using any strainer and your hands, but these tools make it so much easier.
I'm into the lemon water in the morning thing, so the lemon-ginger combo plays double duty. First thing in the morning, I combine the lemon-ginger combo with a splash of boiling water to sip on as I do the very minimal work that goes into making the smoothie.
With the lemon-ginger infusion as the smoothie's base, I add half an apple. I usually cut the rest of the apple into slices, which I either give to Phi right away or add to her lunch box. Because this is the easiest smoothie recipe ever, it's already time to add the last ingredient: lots and lots of spinach. The spinach can be swapped out for any other green, and it's actually a good idea to swap it out for something else every so often because rotating greens prevents alkaloid buildup. If I have leftover parsley or cilantro, I add it for an extra little boost.
I love that this smoothie packs plenty of vitamins, minerals, fiber, and antioxidants, with an anitinflammatory boost from the ginger, with really minimal work and a short ingredient list.
2 tsp fresh ginger, chopped
1 lemon, juiced
2 cups boiling water
A few handfuls of spinach (about 2-3 loosely packed cups)
Handful of fresh parsley and/or cilantro (optional)
1. Place fresh ginger in a loose leaf teapot or tea infuser. Pour boiling water over the tea. Let cool, then add lemon juice. Refrigerate overnight.
2. Add 1/2 apple, 2 cups of spinach, parlsley, cilantro, and lemon-giner infusion to blender
3. Blend to desired consistency